1 1/4 lbs large shrimp, peeled and deveined (20 to 25 per pound)
2 tablespoons extra virgin coconut oil
3 garlic cloves, minced
1/8 teaspoon hot red pepper flakes (or more)
3/4 cup dry white wine
1/4 cup finely chopped fresh basil leaf
1 1/2 cups grape tomatoes, halved
fresh ground black pepper
Total Time: 10 minPrep: 5 minCook: 5 minYield: 4Level: easy
Heat the oil in a large heavy skillet over moderately high heat until hot but not smoking.
Add shrimp and saute , turning over once, until just cooked through, about 2 minutes.
Transfer with a slotted spoon to a large bowl.
Add garlic and red pepper flakes to the oil remaining in skillet and cook until fragrant, 30 seconds.
Add wine and cook over high heat, stirring occasionally, for 3 minutes.
Stir in basil and tomatoes and season the sauce with salt and freshly ground black pepper, to taste.
Return the shrimp to pan and cook just until heated through.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.